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Category: Soups
Prep Time: Cook Time: Total Time:
4tbsp unsalted butter
1 yellow onion, finely diced
2 celery stalks, finely diced
2 carrots, peeled and finely diced
1/3 cup flour
1 3/4 cups milk
1 3/4 cups chicken stock
1 (12 fl. oz) bottle ale
1 tbsp Worcestershire sauce
1 tsp dry mustard
1 3/4 lb sharp cheddar cheese, grated
Salt, to taste
Cayenne pepper, to taste
In a soup pot over medium-low heat, melt the butter. Add the onion, celery and carrots and cook, stirring occasionally, until very soft, 10 to 15 minutes. Stir in the flour and cook for 3 to 5 minutes. Increase the heat to medium-high and whisk in milk and stock. bring to a simmer and cook, stirring often, until thickened, about 10 minutes.
Using an immersion blender, puree the soup until smooth. Strain the mixture through a fine-mesh sieve into a large bowl. Return the mixture to the pot and set over medium heat. Add the ale, Worcestershire and mustard and simmer for 5 minutes. Whisk in the cheese 1/2 cup at a time, letting each addition melt before adding more; do not allow the soup to boil. Season with salt and cayenne. Ladle into warmed bowls and serve immediately. Serves 4 to 6.
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CHEDDAR-ALE SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
4tbsp unsalted butter
1 yellow onion, finely diced
2 celery stalks, finely diced
2 carrots, peeled and finely diced
1/3 cup flour
1 3/4 cups milk
1 3/4 cups chicken stock
1 (12 fl. oz) bottle ale
1 tbsp Worcestershire sauce
1 tsp dry mustard
1 3/4 lb sharp cheddar cheese, grated
Salt, to taste
Cayenne pepper, to taste
In a soup pot over medium-low heat, melt the butter. Add the onion, celery and carrots and cook, stirring occasionally, until very soft, 10 to 15 minutes. Stir in the flour and cook for 3 to 5 minutes. Increase the heat to medium-high and whisk in milk and stock. bring to a simmer and cook, stirring often, until thickened, about 10 minutes.
Using an immersion blender, puree the soup until smooth. Strain the mixture through a fine-mesh sieve into a large bowl. Return the mixture to the pot and set over medium heat. Add the ale, Worcestershire and mustard and simmer for 5 minutes. Whisk in the cheese 1/2 cup at a time, letting each addition melt before adding more; do not allow the soup to boil. Season with salt and cayenne. Ladle into warmed bowls and serve immediately. Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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